Our BIGGEST Cheque to Date

All because of YOU! The MOST Burgers we’ve EVER sold! ❤️🍔

 

Today, with our Guest Chef of May, Reaghan Smith, we handed over a cheque to The Ronald McDonald House of Central Alberta for 💵$2678!!!

 

Thank YOU for being so AWESOME and allowing us to do EPIC things like this! That puts us over $40,000 since we started this journey 27 months ago!

 

And to think… it all started with a little book, a little imagination and one EPIC teacher who dared to dream! . . .

BurgerOfTheMonth

SupportLocal

CilantroAndChive

Burger of the Month for June – “The Big Catch”

27 months… that’s how long we’ve been running our Burger of the Month program, and it absolutely BLOWS us away each and every time!  Over $50,000 in money raised to local charity initiatives to date, and in so many ways we feel like we’re just getting started.

We were lucky to be able to meet Brad Pallister, from Len Thompson Fishing Lures – who was heavily involved with the new “World’s Largest Fishing Lure” right here in Lacombe!  Him and his family are incredible people, and amazing supporters of our community.  So of course the Burger of the Month leaned towards seafood of some kind – and Salmon seemed like best option for a Summer Burger!

When it came to a local charity, Brad thought of a few different charities that meant a lot to him, but the Smiles Thru Lindsey Foundation really struck a chord with him.  He and his family are very close with the More family, and thought it would be an incredible charity to give $2 from every Burger to – and help raise even more awareness to Lindsey’s legacy.

We had actually just worked with the More family last month for a Charity event, “Calder Takes Over” and our good friend Calder Sutton from Siding 14 Brewing got us more involved with the Smiles Thru Lindsey Foundation, and we couldn’t be more thankful.  To be now connected to more amazing Central Alberta Families, and help bring more money and awareness to Mental Health Initiatives.

Especially in our industry, we love to be able to raise awareness for Mental Health.  Having balance in life is something that we coach a lot with our own team, and remind them that if they need anything at all they have our personal cell numbers, and a team of over 50+ that has their back.

Just one HECK of a feel-good month!

We can’t wait for all of you to try “The Big Catch” and be able to hand that big cheque over to the More family with Brad, on behalf of all of YOU who continue to make our Burger of the Month program a reality.  For the last 27 months, and well into the future!

 

 

Jason Burns

General Manager

Cilantro and Chive

Burger of the Month – May

We were so excited to recently allow YOU our guests to help give us your best ideas for a Burger of the Month!  We held a contest in April, and received over 110+ entries of some incredible + creative Burger ideas!

It was so hard to decide, that we eventually chose the top 4 Burgers, and allowed all of our followers from Facebook to choose who they thought should be our new Guest Chef for May!

The winner?

Reaghan Smith, and her “Dill Pickle Burger”

Alberta Beef Patty | Fried Pickle Chips | Frizzled Onions | Dill Ranch Sauce | Mesculin Greens | Cucumber | Tomato | Sliced Mozzarella and Pickle spear on a Pretzel bun

 

We were also extremely thrilled to give $2 from every Dill Pickle Burger sold go directly to Reaghan’s local charity of choice – the Ronald McDonald House Charities Central Alberta 

It was awesome to meet Reaghan, and help her give back to a foundation that means so much to her.  THIS is why we do what we do, and why we started the Burger of The Month campaign over 2 years ago (wow, that long already?).  To engage with people from our community, and help give back….. it’s still incredible to see each and every month.

Try Reaghan’s Dill Pickle Burger NOW, during the Month of May, before it’s gone!

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#BurgerOfTheMonth
#SupportLocal
#LoveOurCommunity 

 

Jason Burns

General Manager

Cilantro and Chive

The Best of Lacombe

Lacombe Express has launched a reader submitted “The Best of Lacombe” Awards! There is an abundance of boutique shops and eateries in Lacombe that are very deserving of being named on the list!

Click the link and throw your vote down for who you think represents “The Best of Lacombe”!

https://lacombeexpress.secondstreetapp.com/The-Best-of-Lacombe

New Spring Menu 2019

How time flies when you’re having fun!  Already we’re gearing up for another huge Spring and Summer season here at Cilantro and Chive, and it feels so good to launch a new seasonal Spring menu!

We’re extremely proud of our core kitchen team lead by Chef Shane and Sous Chef Maia – because this new Spring Menu is probably the BEST one we’ve EVER released!

You will see the return of an old favorite, the Brie + Apple Chicken Burger.  It was on our menu originally back in 2016-17, and thanks to the amazing feedback from our guests we knew this was the perfect time to bring it back to become the new favorite for so many of our guests.

Also, this Spring Menu was the *biggest* collaborative effort ever from our culinary team.  Throughout the year our team helps give creative input to put together feature dishes for all of you to enjoy, and over time we work with them on perfecting the recipes, so that they can make the menu full-time.

So when reading through the menu, we think more about the members of our team who all gave their input in helping make what we do today possible.

We really hope you all enjoy our team’s new menu options, and would love to hear which one is your favorite!

 

Jason Burns

General Manager

Cilantro and Chive

Our Fall Meeting

What an incredible staff meeting this past Sunday at Cilantro and Chive.  Getting everyone together in a 7-day a week operation now is challenging and difficult to organize, but we were blown away by the great turnout and how engaged everyone was. We started our meeting discussing the upcoming season, but we couldn’t not start without a reflection on the year that was.

We spoke on how far we’ve come this year – 2017 being a complete whirlwind of excitement and humbling attention! We’ve blown away projections from last year, we’ve doubled our employees, and we’ve exceeded ALL types of expectations.

But we’re not a success right now I told them – because today’s a new day. Success is rented, it’s not owned – and the rent is due every day. Our guest’s expectations are higher than ever and those walking through those doors are wanting us to be awesome.

Why are we popular? Well we aren’t perfect and could still do things a whole lot better, but the staff in that room believe in the vision that was started by Rieley and Kim from the beginning. Have fresh, simple, eats. Focus on local and the community. Treat a customer like a guest in your own home with engaging and knowledge service. And above all, have fun! Then make it our own personal “groundhog day” of a restaurant. Wake up, be awesome, repeat.

We are extremely fortunate to have hand picked some pretty amazing young people over this past year. Many of whom are just looking for the ability to be creative & passionate, have fun, feel respected, experienced individuals allowed to be leaders, and above all else everyone just be themselves. We as management, we are to give them the tools to be awesome, and then just try and stay out of their way.

So as we look to launch our new Autumn menu for food and beverage this weekend – we’re proud in knowing that our crew also had a hand in it. Our culinary team has helped create tasty new fall-inspired menu items utilizing locally sourced product. The service team has pushed us to develop even better systems to make us more efficient, and our bartenders have assisted us in molding creative new cocktails. All the while we have owners who constantly re-invest back into the business with their time and resources that it only pushes all of us to be better for their brand.

2017 has been an incredible ride. We are doing such amazing things at such a rapid pace, that for many of us it’s the most work, the biggest challenge… and also the most fun we’ve ever had while at work. But *never* are we sitting back and taking it for granted, because we always must be changing, growing, and evolving into something even better. All at the same time, working with 50 team members in an ever busy machine, to never forget the vision and identity of a brand and company that began with just 5 team members not that long ago.

People tell me that we’re a success, I thank them and are happy they have had great experiences – but for me the true measure of success is what you’re doing today. Yes, when you’ve worked hard and accomplished a lot, especially in developing the right people in the right places on your team – that just helps give you the ability to be more awesome on a consistent basis. But what we were successful in yesterday, the bar is (and should be) always moving up. So if you want to keep in that direction = strive for perfection. You’ll never get there, but out of that journey… what you’re left with is pretty awesome.

 

 

Jason Burns

Restaurant Manager

Cilantro and Chive

Lacombe, AB

#FreshSimpleEats

Haylen’s Ice Cream Sandwich – #MakeFunMatter

A few weeks ago, a mother and her son were sitting up at our bar at Cilantro and Chive, enjoying some lunch.  Our team was pretty taken with the little guy, and he left us his business card from – Haylen’s Ice Cream Shop.  I thought to myself, “wait, I know who this is!”.  Over the last couple of years I’ve noticed Haylen’s Ice Cream Shop on Twitter, and found out that he raises money for the Ronald McDonald house by selling Ice Cream and even Hot Chocolate (in the winter).  I then remembered I got myself an Ice Cream Cone from Haylen at Sobey’s South in Red Deer last year and thought how awesome this kid was!

So I thought I would go check out his story more online, so I went here:

https://www.rmhccanada.ca/story/haylens-ice-cream

Tough to find the words to explain how great I felt!  But knew that we had to reach out to him, and create a fun (and delicious) way to help him in his fundraising goal!

We’ve thought about creating a super fun dessert for awhile now, and we thought it would be super fun to have Haylen help us create something fun and awesome for everyone!  When we contacted Haylen and his Mom Tabitha, they were very excited to come back into Cilantro and Chive and help us out.  So Haylen came in, we put our thinking caps on, and got to designing what is now the Haylen’s Ice Cream Sandwich!

This delicious, decadent, and devine dessert is 7 year old Haylen’s favorite mix of Oreo Cookie Ice Cream nestled in-between TWO freshly baked “Brookie” Brownie-Cookies, on top of a honey sprinkle rimmed glass of 2% milk, with Fresh Whipped Cream, and Gummy Bears of course!

For every Ice Cream Sandwich sold, we’re donating $1 directly to the Ronald McDonald House Charities Central Alberta. This is one VERY special kid, doing some very extra-ordinary things that will warm your heart.  I just hope that my 2-year-old son will want to do things like Haylen does when he grows up more – in helping kids and others around him for a great cause.

So come in to Cilantro and Chive today, and help us support such an important organization for our community!  It’s a fun and delicious way to give back!

 

 

Jason Burns

Restaurant Manager

Cilantro and Chive

Introducing our new Chef – Jarett Talbot

f you know the story of Cilantro and Chive, you know that we began as a dream of bringing engaging, knowledgeable, and genuine service with fresh ingredients, passionately inspired dishes, and a love to do things a little bit differently to give guests an experience that is unique.

The owners, Rieley and Kim Kay – continue to work extremely hard in managing an ever-growing business, and their own family.  It’s an extreme honor when someone hands you the keys to their business, they’re proverbial baby, and ask you to take care of it for them.  While still keeping the core values of what Cilantro and Chive has always stood for.

That is why we are excited to welcome to all of you our new Chef Jarett Talbot:

Chef Jarett Talbot, since his start in the Earl’s organization as a teenager, it’s been a sinuous and steely journey for this accomplished Chef. Talbot has invested 15 years of blood, sweat and burns leading kitchens for some of the nation’s top restaurant organizations. The Concorde Group, Points West Hospitality, The Glowbal Group, Kanke Seafood Restaurants and the Metropolitan Hotels are just a few of the organizations he has spent time with sharpening both his culinary and cultural acumen. After stretches in Toronto, Vancouver and Whistler, Chef Talbot has returned to his hometown and gastronomic roots to explore his love of regionally inspired cuisine.

A sincere and borderline obsessive foodie, Chef Talbot’s travels and experiences have helped him to cultivate a personal style that has Pan-Asian influences but a healthy respect for classical culinary traditions. He describes his cooking approach as eclectically simple. “I am inspired by so many different techniques but emphasizing fresh, uncomplicated and pure flavors are my goals.” Chef Talbot’s cuisine incorporates Slow Food and Locavore principles then accessorizes them with passion and innovation. Unique pairings, fusions of styles and distinct accents elevate familiar dishes into extraordinary experiences. Although he prides himself on his pioneering cooking approach, he adamantly states his creations are always humble and familiar as mom’s home cooking.

As a top toque, Chef Talbot is dedicated to empowering a core of chefs that are pledged, sincere and that like to play with their food – to producing savory and exuberant menu offerings.

To add more to Chef Talbot’s plate, we also asked him to design our June Burger of the month – which brought forward “The Codfather”.  This delicious dish has caused rave reviews over the month of June, exceeding our wildest expectations.  Coupled with the fact that with every Codfather sold, Rieley and Kim are donating $2 to the Canadian Cancer Society chapter in Red Deer on behalf of Cilantro and Chive.  Chef Jarett chose this cause because Cancer took his Mother and Grandfather.

We are very excited about the future of Cilantro and Chive, as we continue to push forward in creating and inspiring new dishes, sourcing out more local product, and most of all continuing to find people like Chef Jarett who believe so strongly in our core values.

There are only a few short days left to experience “The Codfather” before it’s gone.  Won’t you join us?

 

Jason Burns

Restaurant Manager

Cilantro and Chive

Now Open on Sundays!

We’ve just kicked #SundayFunday up a notch, because we’re now open on Sundays!  10am-9pm, while also offering our tasty fresh Brunch Menu from 10am-2pm!  It’s been an incredible road since we opened 17 months ago here in Lacombe.  We’ve been listening to our guests for months now; answering voice-mails on Monday mornings, getting reservation requests for Sundays, and unfortunately having guests rattling our doors.

You’ll notice a number of new faces on our team here at Cilantro and Chive, as we’ve been recruiting more of the most energetic and passionate people to serve you!  We continue to grow, and are always humbled by the support from the local community and beyond.  Every day we meet new guests from around Alberta, and we’re just proud to be able to showcase some of the best food, beer, and spirits that our amazing province has to offer.

We hope to see you any day of the week, but especially on #SundayFunday!  Be sure to make a reservation, so we can save you the best seat in the house for you and yours.  When you do, please don’t hesitate to ask for our owner Rieley Kay or myself, we’d love to meet you!

 

 

Jason Burns

Restaurant Manager

Cilantro and Chive

 

Korean Fried Chicken Sandwich on Vanilla Bean French Toast

New Look on our Website! Big up to – @UnlimitedBS + @CandyKoated

Our updated website is up and running.  But not without the absolutely awesome and nerdy talents of Brenda Sargeant from @UnlimitedBS Website Design, and the amazing pictures from Candice Nadeau at Candy Koated Photography & Design Studio. These two ladies are *killin* it in Central Alberta, so be sure to check out their respective websites or find them on Social Media!

Not only have we updated our look, but we’ve also added the “BOOK A TABLE” button. So now you can go directly online to our Yelp Reservations, book your table at Cilantro and Chive. We strongly encourage reservations, so this is a quick and easy way for us to save you the best seat in the house.

We’re currently working on a feature for our guests to Purchase Cilantro and Chive Gift Cards, and send them to someone online. This has been something our guests have been asking for, so we look forward to getting that up and running soon! Plus our new Spring Menu is currently in development. As when we launch, you’ll be able to come right to our website to check out the new eats!

So thank you for checking out our website, and supporting local businesses like ours; including these wonderfully talented ladies:

Brenda Sargeant | https://unlimitedbs.ca/ | Text or Call: 403.550.9142

Candice Nadeau | http://www.candykoated.com/ | 403.505.1703

And if some of you didn’t know, my name is Jason and I’m the Restaurant Manager here at Cilantro and Chive. Please don’t hesitate to contact me about any questions of any kind! Better yet if you stop in, please ask for me and say hello! My wife and I are just about to move to Lacombe, and we both love to meet new people and can’t wait to be an even bigger part of this incredible community.

 

Jason Burns

Restaurant Manager

Cilantro and Chive

restaurantmanager@cilantroandchive.ca

403-782-2882